Make the most of foraged Mirabelles and hedgerow blackberries in this wonderful baked fruit dessert. There?s something rather satisfying about foraging food in nature and turning them into something delicious to enjoy. This cobbler recipe works great with all types of fruit and is an excellent dessert that is light on sugar and doesn't compromise on flavour--a healthyish and comforting summertime dessert, especially when served with a drizzle of coconut cream or top with a creamy scoop of vanilla ice cream for an indulgent treat. I baked this in a 30-cm cast iron pan, but a casserole dish or mini cast-iron skillets would work just great.
Mirabelle and Blackberry Cobbler adapted from NY Times
The FruitThe Biscuit
750 g Mirabelles, stoned
200 g Fresh blackberries
2 tbsp Raw cane sugar
1 tbsp Potato starch
200 g Spelt bread flour #1150
1/4 tsp Fine sea salt
1 tbsp Raw cane sugar
2 tsp Baking powder
6 tbsp Cold unsalted butter, cut into 1/2-inch pieces
180 ml Coconut cream, plus additional for serving, if desired
Heat the oven to 190C/375F. Place pitted Mirabelles and blackberries in a bowl and toss with the sugar and potato starch. Set aside.
To make the dough, mix the spelt flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the coconut cream and mix lightly, just until the dry ingredients ar...
